The lemon tart at V. Mertz is truly an edible work of art.
“The dessert courses outshined nearly every other dessert I’ve
tasted in any restaurant,” said Baking and Pastry student Cathy
Curtis. “The passionfruit sorbet was a sharp pop of sour and sweet,
and the grilled pineapple brought a lovely bright flavor to the dish
as well.”
Of the second dessert, Curtis went on to say, “The lemon tart
was my favorite, with delightful thyme short dough, topped with a
tangy barrel of lemon curd, and a white chocolate, liquid-centered
lemon truffle on the side. As the citrusy, sweet liquid melted into
the white chocolate, the flavor experience was divine.”
Overall, every member of Tri-Omega present was impressed with
both the service they received and the phenomenal food. Chef
Seymour and the entire staff created a dining experience that more
than met the expectations of the Supper Club. Chef Seymour’s
ability to infuse unique and exciting combinations into single bites
is astounding and unparalleled.
“I thought that the menu flowed very well together,” said
Tri-Omega President, Jason Volkmer. “As each course came, it
progressively got better in terms of presentation and complexity.
Everything was well balanced. Service was superb, wine parings were
well done and staff was very knowledgeable about [them].”
Biographies
Cathy Curtis – Baking and Pastry Student
As a member of the school’s culinary competition team, Cathy
seeks and relishes food that is both delicious and beautiful, and
anticipates each shared meal with Supper Club as part
of that pursuit.
Ashley Muth – Spring 2013 Baking and Pastry Certificate Recipient
Having a lifelong love of all things sweet, Ashley developed a
palate – and love – for food. She further developed both palate and
love for baking while living in San Francisco, frequenting great
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restaurants and bakeries. After moving to Omaha, she enrolled in
the Baking and Pastry certificate program and is currently a pastry
cook at a local restaurant.
Caitrin Shirazi – Baking and Pastry Student
Caitrin is a recent University of Nebraska at Omaha graduate
and first-year culinary student working towards degrees in Culinary
Arts: Baking and Pastry and Restaurant Management. Caitrin
heard the culinary call 11 years ago when she was hired as a kitchen
assistant at the age of 15, and has filled various roles in the industry
ever since.
Angela Thomas – Baking and Pastry Student
Angela grew up in Montana and now enjoys her time exploring
Omaha and attending classes at Metropolitan Community College,
where she is working towards an Associate’s degree in Culinary Arts
and Management: Baking and Pastry.
Pat Ratigan – Culinary Arts Student
Pat is a second-year student in the culinary arts program and,
while still relatively new to the industry, has been a serious food
lover for many years.
Jason Volkmer – Culinary Arts Student
Jason is a second-year student in the culinary arts program, and
the kitchen supervisor at an upscale local hotel.
Omega Omega Omega (Tri-Omega) is the culinary student
organization at the Institute for Culinary Arts at Metropolitan
Community College. Supper Club is one of many programs they are
building and sharing, along with Road Scholar trips, Symposium Trofí
book clubs, pop-up restaurant projects, and much more. Their mission
is to provide opportunities to engage each other, the community and the
hospitality industry in order to grow as cooks, bakers, managers
and citizens.